Wild Raspberry Jam

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her
recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

Latest posts by Rikki Folger (see all)

• Wild Raspberry Jam - October 14, 2023
• Venison Gyro - July 6, 2023
• Wild Pulled Pork Sandwich - June 21, 2023

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Wild raspberries are one of my favorite treats to find in the back country. They are sweet, a little tart and a welcome source of nutrients on a hot summer day. Our berry season peaks between late August and early September here in Colorado high country and I love to make jam to preserve the flavor of summer. This recipe can be used for any berry for this recipe and adjust the amount of sugar to your preference. 

Wild raspberries have a ton of seeds. I chose to keep mine in but you can strain them out after taking the jam off of the stove. This jam pairs perfect with toast, peanut butter or cookies. I used mine for a savory appetizer with prosciutto, ricotta, thyme and black pepper. Yum!

Serving Size: 8-12 servings
Time to make: 1 hour
Special Equipment: n/a
Also works with: Any berry, wild or store-bought

Looking for more wild raspberry recipes? Try out these delicious wild raspberry pancakes!

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Wild Raspberry Jam

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Recipe by Rikki Folger Course: Wild Recipes

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cups 3 wild raspberries

• 1 tbsp 1 white distilled vinegar

• 4 cups 4 water

• 1 1 ½ cup sugar

• 2 tsp 2 lemon juice

• ½ tsp kosher salt

Preparation

• Place raspberries in a bowl with water and vinegar, let soak for 20 minutes.
• Rinse berries, making sure to remove any debris and dry as much as you can (there may be bugs… these are wild berries!).
• Add rinsed berries and sugar to a bowl and mix well. Let that sit for 30 minutes.
• Heat Dutch Oven on the stove over medium heat and add berry mixture. Cook for 15-20 minutes or until desired consistency.
• Add lemon juice and salt, stir well.
• Remove jam from heat and let cool.
• Once cool you can serve immediately or keep in the fridge for two weeks. (You can also can this jam!)

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